Ingredients
• For the Cake:
• 4 large eggs (room temperature)
• 2 cups granulated sugar
• 1 teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• 2 ¼ teaspoons baking powder
• 1 cup whole milk
• 10 tablespoons (1 ¼ sticks) unsalted butter, cubed
• For the Simple Glaze:
• 1 cup powdered sugar
• 2 tablespoons milk or lemon juice
• ½ teaspoon vanilla extract
Preparation
1. Prep: Preheat your oven to 175°C (350°F). Grease a 9×13 inch baking pan.
2. Beat Eggs: In a large bowl, beat the eggs and granulated sugar with a mixer on high speed for about 5 minutes until the mixture is thick and pale yellow. Stir in the vanilla.
3. Dry Ingredients: Combine the flour and baking powder. Gradually add this to the egg mixture on low speed until just combined.
4. Heat the Milk & Butter: In a small saucepan, heat the milk and cubed butter over medium heat until the butter is completely melted and the milk just starts to simmer (do not let it boil).
5. Combine: Gradually add the hot milk mixture to the batter, whisking by hand until the batter is smooth and liquidy.
6. Bake: Pour the batter into the prepared pan. Bake for 30–35 minutes or until a toothpick comes out clean.
7. Glaze: While the cake is still warm (but not hot), whisk the glaze ingredients together and drizzle or brush it over the top. The warmth of the cake will help it soak in slightly, creating that nostalgic “crackly” top.
Why It’s a Classic
• Simple & Economical: Uses no fancy ingredients, just what was in the farmhouse pantry.
• Texture: The “hot milk” method creates a unique fine crumb that is much sturdier than a sponge cake but lighter than a pound cake.